underthe african sky - memberclicks...the concept behind this wedding was to fulfil our couple’s...

UnderThe African Sky

CATIE AWARDS 2020

BEST CATERED WEDDING

CATIE AWARDS 2020

synopsis & Concept of the eventUnder The African SkyThe concept behind this wedding was to fulfil our couple’s dream of having the wedding under the African sky. The South African couple was based in Hong Kong so for them and their friends, there was no better location for a destination wedding than their homeland. Because guests were traveling from across the globe, the couple was determined that they experienced a piece of Africa in the most authentic way possible. We then made it our mission to pull off the event perfectly in order to meet their requests.

Mischa and Lawrence’s fairytale bush wedding took place at the Letsatsing Game Park in the Pilanesberg, which is one of the most breath-taking game re-serves in the country. Guests arrived by open game vehicles, and were welcomed by lemon-scented towels and a signature grapefruit and rosemary gin and tonic. Guests were then led to an age old original elephant shed, which housed the ceremony for over 180 guests. A combination of fresh cut greenery with dried grasses lined the sentimental Persian rugs where the couple said their vows. Guests then moved down to the elephant wallow and lounged under trees and draped gazebos, enjoying the picturesque scenery of the Pilanesberg Reserve.

Under The African Sky

As the draft beer bar opened, melt-in-your-mouth skewers and prawns were served off our live sosatie (or satay) braai. Delicious canapes were passed around and guests indulged in salmon roll-ups, pork belly bites, and blue cheese and pear soup sips.

Just as the sun went down and the stars came out, the guests walked up a candle lit path to the glass reception tent, standing like a jewel in the night and glow-ing from the assortment of lights within. Fresh greenery was hanging from the ceiling and was woven between the traditional brass chandeliers. Raw lightbulbs and strings of fairy lights created the ethereal atmosphere above the raw wooden tables that were layered with loose bushy arrangements, including spectacular cymbidium orchids, anthuriums, and allium flowers, and dazzling candlelight.

As the speeches ended and the cake was cut, the dance floor was officially opened and the party had begun. The designer bar was six meters long, and the club-like lounging ensured guests were always close to the action. The celebrations only ended when the bouquet and garter were thrown!

synopsis & Concept of the event

menu design & presentationUnder The African Sky

CATIE AWARDS 2020ROOSTERBROOD AND TAPAS STATION

When designing the menu, it was important to us and the couple to maintain their Afrikaans heritage. The menu included sosaties from the braai, which were a huge hit with the international guests. To fit in with the surrounding scenery, we put an African spin on the usual tapas menu by serving ‘Roosterkoek’ in an old thatched lapa that overlooked a waterhole. Dinner was served in the form of a three-course plated meal. For starters, guests were treated to a new age tart of artichokes, leeks, pear, avocado, and gorgonzola. The main course featured a South African favourite – deboned lamb shanks served on buttered mashed potatoes, carrot puree, and seasonal baby vegetables. For the sweet treat at the end, our team set up a decadent display of churros, salted caramel chocolate tarts, traditional sticky and warm home baked malva pudding, and milk tart. Late night snacks were offered to the longer-lasting guests, and these included gourmet boerewors rolls with all of the trimmings, and toasted ‘braai broodjies’, which is a cheese, tomato and onion sandwich.

We absolutely loved the natural elements that we were able to work with. When the world is moving towards sustainability, it is always a privilege to move away from the wastage involved with fresh cut flowers, and to use the beautiful dried and preserved florals that occur naturally around us. Being in the bush, we were able to maintain the theme by using indigenous florals that our design team incor-porated into the installations. Natural grasses were also incorporated throughout the venue décor and our chefs used indigenous flowers to decorate food stations and canape platters.

CATIE AWARDS 2020

menu design & presentation

WELCOME DRINK ON ARRIVAL

FLAVOURED WATER DISPLAY

Rosemary, grapefruit and gin cocktail with rosemary sprig and a wedge of grapefruit

Flavoured water displayed in 3 urns including:Strawberries and mintLemon and mintLavender and mint

On arrival guests were welcomed by lemon scented towels and a signature grapefruit and rosemary gin & tonic, as well as flavoured water.

CATIE AWARDS 2020


LIVE BRAAI STATION

After the ceremony guests enjoyed the Live Braai Station under the African trees while overlooking a waterhole.

CATIE AWARDS 2020


Scrumptious canapés were also served after the ceremony. Indigenous flowers were used to decorate food stations and canapé platters.


plated STARTERRoasted sweet pepper, ricotta and parmesan tarts topped with marinated red and yellow peppers, marinated mushrooms and deep-fried basil drizzled with basil pesto and garnished with baby edible flowers

For mains guests could choose from three South African favourite dishes - deboned lamb shank, balsamic marinated beef fillet, glazed and stuffed salmon

Vegetarian Option

vision


CATIE AWARDS 2020

Our vision was closely entwined with the couple’s vision, as it was their day to remember forever. This couple’s expectations of us were based on delivering quality service to create life-lasting memories for them and their guests. Our vision was then to combine both our management and creative teams to throw the best wedding bash the South African bush had ever seen. In order to stick to the brief and provide the couple with exactly what they wanted, we created bespoke menus and décor looks based on their initial ideas. We then had multiple food tastings, as well as décor mock-ups with the bride and groom, which were open to any suggestions or amendments. These sessions provided us with critical feedback so that we could bring the couple’s vision to life.

challenges


CATIE AWARDS 2020

The location of the wedding provided us with many challenges during set up. As the venue was an abandoned elephant shed, it had no floor and the surrounding area was extremely dry and sandy. We were exposed to all of the elements and the days were blistering hot so we had to consider the use of air conditioning throughout the tent to ensure that guests could relax in a temperature-controlled environment. We couldn’t take any nor-mal vehicles into the venue so everything had to be transported in relays in smaller off-road trucks. This proved extremely challenging when we had to set up all tenting and infrastructure, including full working kitchens, toilets, hand washing stations, and the entire reception area. In order to overcome these challenges, we phased in the set up over a longer period of time. The infrastructure was set up first and all tents were completely enclosed. We ensured we set up early in the mornings and only in the late afternoons and evenings. All fresh and floral elements were brought in at the absolute last moment. We also set up a hydration and rest area for our staff under the shady trees overlooking the water hole.

Finally, our team had to transform an empty space in the bush into a magi-cal, elegant venue. We executed the event from start to finish, including the previously mentioned transportation of all elements. We managed the whole event from when the guests arrived, to creating a bespoke design and look, to delivering a complicated menu, and discreetly running around to make sure that everything was going smoothly.

uniqueness & Execution


CATIE AWARDS 2020

The location was one of the unique aspects of this destination wedding. Letsatsing Game Park is bordering the Pilanesberg National Park in South Africa. Set spectacularly with mountains as its backdrop, achingly blue skies and rich wildlife, this location offered the perfect opportunity to create a spectacular wedding that our couple and their guests will remember forever. This special day was celebrated in some of the most glorious natural settings known to man, with tranquility felt in every step of the way. Our team had numerous site visists with the main suppliers and the couple to ensure that every detail of this wedding is planned and executed to perfection.

vendor list


CATIE AWARDS 2020

Your outfit/dress: Elizabeth Stockenstorm Contemporary Wedding Gowns

Groom’s outfit: Rented from a supplier in Johannesburg

Bridesmaids/Groomsmen outfits: Zalora

Rings: Ryder Diamonds

Hair & make-up: Bloom make up & Hair

Venue: Letsatsing Game Park

Cakemaker: Cherry Whisk Cake Company

Florist: By Word of Mouth

DJ and/or other entertainment: Georgetown - DJ – Hardus (shockwave)

Photographer: Brightmoon

Videographer: Brightmoon

Stationery: Petrony Oberholster at NY Graphic Design SA

Honeymoon: Maldives, private resort island called Huvafen Fushi Maldives

menu


CATIE AWARDS 2020

WELCOME DRINK ON ARRIVAL SERVED IN GIANT GIN GOBLETS Rosemary, grapefruit and gin cocktail topped with rosemary sprig and a wedge of grapefruit

FLAVOURED WATER DISPLAYFlavoured water displayed in 3 urns including:Strawberries and mintLemon and mintLavender and mint

CANAPES AND BRAAI STATION TO BE ENJOYED AFTER THE CEREMONY

LIVE BRAAI STATION FOR GUESTS TO HELP THEMSELVESSeared beef fillet skewersChicken skewersKing prawn skewersMushroom skewers

SAUCES TO BE DISPLAYED ON OUR LADDER STANDSCreamy wild mushroom sauce with a hint of truffleTomato sheeba sauceLemon aioli

ROOSTERBROOD AND TAPAS STATION“Roosterkoek”LARGE BOWLS OF:A creamy artichoke and spinach gratinCauliflower and gruyere gratinHomemade chickpea hummus finished with a drizzle of Extra Virgin Olive Oil and a dusting of smokedpaprikaBeetroot hummusButternut hummusLarge bruschetta shardsOrange and oregano marinated olivesMarinated feta and sundried tomatoesFreshly sliced Parma hamSmoked snoek pateChicken liver pate with brandy and creamSliced beef biltongBunches of dry worsButter ballsAssorted jams

menu


CATIE AWARDS 2020

CANAPES PASSED AROUNDMini black taco topped with bbq chicken, sour cream, and mango and chilli salsa served off fresh limes

Mini vegetarian tacos with avocado salsa and finished with diced mango and chilli

Smoked salmon roll-up topped with caper and tomato salsa drizzled with wholegrain mustard sauce

Crispy slow cooked pork belly, on a mini dish with an apple puree and garnished with micro herbs

Creamy cauliflower and blue cheese soup topped with spiced pear relish and garnished with cracked black pepper

MAIN MENU

StarterRoasted sweet pepper, ricotta and parmesan tart topped with marinated red and yellow peppers, marinated mushrooms and deep-fried basil drizzled with basil pesto and garnished with baby edible flowers

MainBalsamic marinated beef fillet served on potato fondant, beetroot pull, borde-laise jus served with roasted beetroot wedges, marinated red onion and baby stem carrots

Incredible moist deboned lamb shank served on caramelized onion mash pota-toes, chunky roasted butternut, pea puree garnish with crispy saffron battered onion rings

Glazed and stuffed salmon with creamed spinach and feta served on crushed new potatoes, asparagus topped with baby beetroot leaves

Vegetarian OptionTrio of quinoa with roasted vegetable and chickpea with a miso roasted aubergine steaks, beetroot hummus topped with alfafa sprouts

DessertChurros with chocolate sauceVanilla pod infused crème brulee topped with crunchy nut praline mintMini salted caramel chocolate tarts topped with nougat and pralineMini vanilla cheesecakes topped with fresh berriesTraditional sticky and warm home baked malva pudding served with jugs of vanilla pod crème anglaiseChilli caramel popcornIndividual milk tarts sprinkled with cinnamonItalian Kisses served on dried ice

menu


CATIE AWARDS 2020

CHEESEBOARD Opulent cheese display - trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes dusted with edible glitter, assorted bis-cuits and sliced fresh breads.

LATE NIGHT SNACK GOURMET TOASTED “BRAAI BROODJIE” USING FRESH CIABATTAA“Braai broodjie”- Cheese, tomato and onion served in brown paper bag

GOURMET BOERIE ROLLS WITH ALL THE TRIMMINGSMedium gourmet boerie rolls

key recipes


CATIE AWARDS 2020

SOUTH AFRICAN SLOW BRAISED LAMB SHANK

Ingredients

6 lamb shanks (about 400 g each) seasoned flour for dusting30 ml olive oil45ml butter3 cloves garlic, halved60ml fresh thyme1-2sprigfresh rosemary1Lchicken or vegetable stock1each yellow and green peppers, diced1can (410 g) mixed beans

Method

1. Preheat the oven to 160 °C. Dust the shanks with seasoned flour. heat the oil and butter and brown the shanks in a casserole on all sides until golden brown.

2. Remove the shanks from the casserole and drain off any excess fat. Put the garlic, thyme and rosemary in an oven-safe casserole dish and put the shanks on top, then pour over the chicken stock. Cover the casserole with a lid or foil and cook in the oven for 2½ to 3 hours.

3. Once the shanks are tender, add the lemon juice. Remove the shanks from the casserole, add the peppers and beans and cook the sauce for another 10 minutes or until fragrant and slightly thickened.

key recipes


CATIE AWARDS 2020

BRAAIBROODJIE

Ingredients

8 slices white bread2-4 tablespoons butter softenedChutney2 cups grated sharp white cheddar2 small tomatoes thinly sliced1 small red onion thinly sliced

Instructions

1. Preheat grill to medium low heat.

2. Spread softened butter on one side of each slice of bread. Place bread buttered side down on work surface. On half of the slices, spread a layer of chutney. On the other slices, sprinkle about 1/3rd of the cheese. Cover the cheese with tomato slices, another 1/3rd of cheese, red onion slices, then remaining cheese. Top each sandwich with the other slice of bread, chutney side down.

3. Grill the sandwiches until bread is golden brown and the cheese is melted, about 2 minutes per side. If using an outdoor grill or skillet, use a flat metal lid to press down the sandwich and leave on top as it grills.

key recipes


CATIE AWARDS 2020

Chicken liver pate

250gm free-range chicken livers125gm butter (and a bit extra to coat the top if desired)1 large onion (white), chopped1 – 2 cloves garlic, crushed2 bay leaves20 – 40 ml brandyfreshly ground black or white pepper Thinly sliced stale baguette for the melba toast.

Melt the butter in the pan and saute the onion for about 5 minutes until turning soft.Add the chicken livers, garlic and bay leaves and cook over a moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes. Season with salt and pepper. Add the brandy just before finishing off and allow this to cook for a couple of minutes.Remove from the heat and let it cool.Remove the bay leaves and blend in a food processor until it is as smooth as it will go. It takes a few minutes. Season with salt and lots of freshly ground white pepper (to taste). Spoon the pate into ramekins or other serving dishes and cool.When cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf. Cool in the fridge until serving.

key recipes


CATIE AWARDS 2020

Spinach-Artichoke Dip

Ingredients2 cartons frozen chopped spinach1 onion, chopped1 (14-oz) jar artichoke hearts, drained and chopped2 cloves garlic, minced1 stick butter1 (8-oz) package cream cheese3/4 cup heavy whipping cream8-oz shredded Monterey Jack cheese (I used Pepper Jack)4-oz shredded Swiss cheese4-oz shredded mozzarella cheese1/2 tsp cayenne peppersalt & pepper to taste4 oz shredded fresh parmesan cheese

InstructionsCook and drain spinach; squeezing well until all water is completely removed.Melt butter in large skillet; saute onion until tender.Add garlic to onion mixture.Stir spinach and artichokes into sautéed onion mixture, mixing well.Beat cream cheese with mixer, gradually adding whipping cream until smooth.In large bowl, stir all ingredients (except parmesan cheese) together until well blended.Put in microwave safe baking dish.Refrigerate at least two hours.Top with parmesan and microwave until warm.Serve with tortilla chips or corn chips.

key recipes


CATIE AWARDS 2020

Traditional South African malva pudding recipe

Ingredients for the batter

1 cup sugar1 egg1 Tablespoon apricot jam1 cup flour1 teaspoon bicarbonate of sodagenerous pinch salt1 Tablespoon butter1 teaspoon vinegar1 cup milk

Ingredients for the sauce

1 cup cream4 oz (125g) butter1 cup sugar1/2 (half) cup hot water

Method

Beat the egg and sugar well in a mixer (if you have one – otherwise, just do it by hand). Add the jam. Sift flour, bicarb and salt. Melt the butter and add the vinegar. Add liquids to egg mixture alternately with the flour. Beat well and bake in a covered dish at 180 degrees for 45 minutes to an hour. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.

design & production documents


CATIE AWARDS 2020

Production Schedule - Rabie/Rumble Wedding - 11 May 2019

07-May-19

Start time End time Description Summary Supplier ResponsibleBWOM Management

09h00 17h00 Delivery and build of infrastructure MPR Craig -

08-May-1909h00 17h00 Build of infrastructure MPR Craig -

09-May-1907h00 set up team to be collected at fire station Vila mora Thabile Pulane09h30 10h00 set up team to arrive at Kwa Maritane Vila mora Thabile Pulane 10h00 17h00 AV in main tent, Wallow and Elephnt shed Sound Motion Tommy

11h00 17h00Floral deliveries - set up of ceiling plan greenery - Wallow pole - ceremony feature John Anneline

11h00 Generators on site Sound Motion Tommy11h00 Draping of Main tent DDZ Dale Gizelle

Lighting in main tent - lighting metal structures DDZ Dale Gizelle hiring (Kitchen equipment and tables) Hilois HiloisKitchen to be set up Hilois HiloisCeremony hiring to be set up Hilois Hilois

16h00 18h00 Tables to be placed in the main tent Wes Wes

10-May-1907h00 09h30 Set up team to be picked up from fire station and brought to venue Vila mora Pulane Pulane08h30 Floral and core team on site Gizelle09h00 13h00 to lay tables Hilois Hilois09h00 17h00 Floral to finalise set up at wallow boma and other floral09h00 10h00 Ceremony Rehearsal Bridal Party and Gizelle08h30 15h00 DDZ on site to finalise gazebos and any touch ups DDZ Hein Hein10h00 Propstars to deliver stock and set up Propstars Simone Wes11h00 Toilet trailers to be delivered and placed MPR Craig Gizelle11h00 DDZ to demarcate the trailers with wattle screens DDZ Hein Gizelle12h00 13h00 Ultra Liquors to deliver stock Ultra Liquors Sean Gizelle14h00 Wedding cake to be delivered and set up in walk in fridge Cherry Whisk Natalie Gizelle14h00 Power and sound check? Sound Motion Tommy Gizelle14h00 Ice trailer and ice to be delivered and plugged in NGF18h00 Set up to be finalised

11-May-1905h00 Set up team to be picked up at fire station Vilamora Thabile Pulane07h00 Chefs to be picked up in 22 seater from head office BWOM Vilamora Thabile Pulane07h30 Set up team on site07h30 Hair and make up to arrive?07h30 18h00 Florist on site Anneline Anneline07h30 09h00 Floral team to finalise bridal work Anneline Anneline09h00 waiters to be picked up - fire station Vilamora Pulane Albert09h00 Bars to be stocked BWOM Albert Albert 10h00 Chefs to arrive at Kwa Maritane Vilamora Thabile Pulane 10h00 Staff meal area set up Lana Lana 10h00 Generator to be switched on Sound Motion Tommy07h00 07h30 Power to be tested in all areas again Sound Motion Tommy10h00 12h00 All signage to be displayed Wes Wes10h00 12h00 Floral finalised at ceremony and canape area Anneline Anneline11h30 12h30 Waiters to arrive and have briefing Hilois Hilois/Gizelle11h00 12h30 Georgetown to arrive Georgetown Michael Gizelle12h00 13h00 Main marquee bars - Full bar according to bar list Hilois12h00 12h30 Lawn Games to be set up Hilois Hilois13h00 14h00 Arrival area set - hand cloths, water coolers 13h00 14h00 Flavoured waters and gin arrival drink to be prepped

Drinks on arrival:14h15 Ready for guest arrival Hilois Gizelle14h15 Hand cloth station and arrival drinks Hilois Gizelle14h15 14h30 Groom and groomsmen to arrive and move to ceremony area Gizelle14h45 15h00 Guests to be seated at ceremony Gizelle15h10 Song xxxxx to play Sound Motion Tommy Gizelle15h10 Bridal party and Bride to walk down the aisle Gizelle Gizelle15h10 16h00 Wedding ceremony15h30 16h00 Waiters and chefs to ready canape area (food stations and drinks) Hilois Hilois15h45 Food and drinks to be set up at Bridal Party photoshoot area TBC Hilois Gizelle

Production Schedule - Rabie/Rumble Wedding - 11 May 2019

07-May-19

Start time End time Description Summary Supplier ResponsibleBWOM Management

09h00 17h00 Delivery and build of infrastructure MPR Craig -

08-May-1909h00 17h00 Build of infrastructure MPR Craig -

09-May-1907h00 set up team to be collected at fire station Vila mora Thabile Pulane09h30 10h00 set up team to arrive at Kwa Maritane Vila mora Thabile Pulane 10h00 17h00 AV in main tent, Wallow and Elephnt shed Sound Motion Tommy

11h00 17h00Floral deliveries - set up of ceiling plan greenery - Wallow pole - ceremony feature John Anneline

11h00 Generators on site Sound Motion Tommy11h00 Draping of Main tent DDZ Dale Gizelle

Lighting in main tent - lighting metal structures DDZ Dale Gizelle hiring (Kitchen equipment and tables) Hilois HiloisKitchen to be set up Hilois HiloisCeremony hiring to be set up Hilois Hilois

16h00 18h00 Tables to be placed in the main tent Wes Wes

10-May-1907h00 09h30 Set up team to be picked up from fire station and brought to venue Vila mora Pulane Pulane08h30 Floral and core team on site Gizelle09h00 13h00 to lay tables Hilois Hilois09h00 17h00 Floral to finalise set up at wallow boma and other floral09h00 10h00 Ceremony Rehearsal Bridal Party and Gizelle08h30 15h00 DDZ on site to finalise gazebos and any touch ups DDZ Hein Hein10h00 Propstars to deliver stock and set up Propstars Simone Wes11h00 Toilet trailers to be delivered and placed MPR Craig Gizelle11h00 DDZ to demarcate the trailers with wattle screens DDZ Hein Gizelle12h00 13h00 Ultra Liquors to deliver stock Ultra Liquors Sean Gizelle14h00 Wedding cake to be delivered and set up in walk in fridge Cherry Whisk Natalie Gizelle14h00 Power and sound check? Sound Motion Tommy Gizelle14h00 Ice trailer and ice to be delivered and plugged in NGF18h00 Set up to be finalised

11-May-1905h00 Set up team to be picked up at fire station Vilamora Thabile Pulane07h00 Chefs to be picked up in 22 seater from head office BWOM Vilamora Thabile Pulane07h30 Set up team on site07h30 Hair and make up to arrive?07h30 18h00 Florist on site Anneline Anneline07h30 09h00 Floral team to finalise bridal work Anneline Anneline09h00 waiters to be picked up - fire station Vilamora Pulane Albert09h00 Bars to be stocked BWOM Albert Albert 10h00 Chefs to arrive at Kwa Maritane Vilamora Thabile Pulane 10h00 Staff meal area set up Lana Lana 10h00 Generator to be switched on Sound Motion Tommy07h00 07h30 Power to be tested in all areas again Sound Motion Tommy10h00 12h00 All signage to be displayed Wes Wes10h00 12h00 Floral finalised at ceremony and canape area Anneline Anneline11h30 12h30 Waiters to arrive and have briefing Hilois Hilois/Gizelle11h00 12h30 Georgetown to arrive Georgetown Michael Gizelle12h00 13h00 Main marquee bars - Full bar according to bar list Hilois12h00 12h30 Lawn Games to be set up Hilois Hilois13h00 14h00 Arrival area set - hand cloths, water coolers 13h00 14h00 Flavoured waters and gin arrival drink to be prepped

Drinks on arrival:14h15 Ready for guest arrival Hilois Gizelle14h15 Hand cloth station and arrival drinks Hilois Gizelle14h15 14h30 Groom and groomsmen to arrive and move to ceremony area Gizelle14h45 15h00 Guests to be seated at ceremony Gizelle15h10 Song xxxxx to play Sound Motion Tommy Gizelle15h10 Bridal party and Bride to walk down the aisle Gizelle Gizelle15h10 16h00 Wedding ceremony15h30 16h00 Waiters and chefs to ready canape area (food stations and drinks) Hilois Hilois15h45 Food and drinks to be set up at Bridal Party photoshoot area TBC Hilois Gizelle



CATIE AWARDS 2020

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CATIE AWARDS 2020

underthe african sky - memberclicks...the concept behind this wedding was to fulfil our couple’s...

Documents